Roasted Spaghetti Squash with Chunky Red Herb Sauce

What an awesome, delicious, light and easy summer/anytime meal we had last night.

There's really not a lot to it, but the simplicity and fresh herbs really hit the mark.

The chunky red sauce has fresh basil and parsley, along with a few dried herbs, then served over some oven roasted spaghetti squash. The hubby liked his with just a sprinkling of fresh Parmesan, but I added some sauteed garlic shrimp on top of mine.

Very yummy!

Linked with Weekend Potluck and Foodie Friday.

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Roasted Spaghetti Squash with Chunky Red Herb Sauce

1 spaghetti squash, roasted
2 tbsp olive oil, divided use
1/2 onion, chopped
3 garlic cloves, chopped
15oz petite diced tomatoes
1/4 tsp salt and pepper
Pinch of red pepper flakes
1/2 tsp Italian seasoning
1/4 tsp thyme
1/4 cup fresh basil, chiffonade or chopped
1 tbsp fresh parsley, chopped
Freshly grated parmesan

Heat the oven to 400*.

Cut squash in half and clean out seeds and membrane. Drizzle with 1 tbsp of the olive oil and season with salt and pepper. Place cut side up on a baking sheet and bake 40 minutes or until tender. Cool; remove strands with a fork and keep warm.

While squash bakes, heat up the remaining oil in a medium size sauce pan. Add onion and saute until it starts to turn translucent. Add garlic and continue to cook 1-2 more minutes. Add tomatoes, Italian seasoning, thyme, salt and pepper, and a pinch of red pepper flakes. Simmer for 10-15 minutes; add fresh basil and parsley and continue to simmer for 5 minutes. Taste and adjust seasoning if desired. Keep warm.

Serve tomato sauce over squash with fresh grated Parmesan cheese and more fresh parsley.

For the shrimp: I just used some thawed, peeled and deveined large shrimp, which I sprinkled with Old Bay seasoning, a pinch of salt and pepper, then let hang out in the fridge for a few minutes.

Heat a pat of butter and a couple of tsp of oil in a small skillet. Add shrimp and cook 1-2 minutes on the first side, turn and cook another couple of minutes along with 2 cloves of chopped garlic, then sprinkle with parsley.

Black Eyed Pea Salsa aka Texas Caviar

This is my version of Texas Caviar and I want to let you know, "it rocks".

I made it for the first time for a camping trip my hubby and I took a couple of weeks ago.

We ate the entire jar the minute we cracked it open.

I think it's a great alternative to regular salsa. Also would work great in place of relish on hot dogs, on grilled chicken and I'm sure a ton of other ways that escape me for the moment.

Linked with Foodie Friday and Weekend Potluck.

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Black Eyed Pea Salsa

15oz black eyed peas, rinsed and drained

2 tbsp red onion, chopped

2 tbsp fresh parsley, chopped

2 tbsp red wine vinegar

1 tbsp olive oil

2 cloves garlic, minced

1 plum tomato, chopped

3 tbsp red or green bell pepper, chopped

1 jalapeno, seeded and minced

7-8 shakes of tabasco

1/4 tsp cumin

2 tsp honey

Juice of 1 lime

Salt and Pepper

Stir all ingredients together. Let sit for 30 minutes for flavors to develop.

Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

This is one of the best salads I've had in a while.

 The combination of ingredients is perfect.

The crisp and tang from the goat cheese with the sweetness from the dressing and oranges, along with the hit of red onion......fabulous.

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday
Addicted to Recipes:  Scrumptious Sunday

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Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

2 (4-oz.) goat cheese logs

1/2 cup all-purpose flour

1/2 teaspoon pepper

2 egg whites

2/3 cup panko (Japanese breadcrumbs)

3 tablespoons olive oil

Mixed spring greens

1/2 large red onion, thinly sliced

2 large navel oranges, peeled and sectioned

Pomegranate Vinaigrette

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 teaspoons honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon salt

Vinaigrette: Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

For the salad: Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Cook half of goat cheese rounds in 1 1/2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.

Divide mixed baby greens, orange sections and onion among 4 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Original recipe from Southern Living At Home.

Broccoli Cucumber Salad

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This is a perfect summer salad. 

With all the fresh vegetables available this time of year it's nice to have a multitude of different ways to enjoy them, and this is definitely one of them.

It's super easy to throw together and has a light creamy dressing 

with a hint of tanginess that's just delicious.

Broccoli Cucumber Salad

2 cups Broccoli florets
1 cup Cucumbers, seeded and chopped
1 Carrot, grated
1/4 cup Feta cheese, crumbled
1 Fresno pepper, seeded and minced (use less if desired)
1 tbsp Fresh Dill
3 tbsp Mayonnaise, I use light
1 tbsp Sour Cream
1 tbsp Red Wine Vinegar
1 tsp Honey
1/4 tsp Celery Seed
3-4 tbsp Milk
1/2 tsp Salt
1/4 tsp Pepper

In a large bowl, combine broccoli, cucumbers, carrot, feta, pepper and dill.

In a medium size bowl, whisk together remaining ingredients. Pour over vegetables and stir to combine.

Chill for at least 30 minutes or until ready to serve.

Chicken, Sausage and White Bean Chili

I've had the hardest time lately, actually since the first of the year, wrapping my head around my menu planning. It seems harder that usual for some reason. But, if this recipe is any indication, 

I think the struggle may be over!

Yesterday I made this chili. It turned out so good. 

It's kinda like White Chili or Green Chili, but not.

I used Rotel tomatoes and green taco sauce (tomatillo sauce) in it, 

and served it up with some Skillet Cornbread. Really tasty. 

All the family thought it was a huge hit. 

Definitely a keeper.

Personally, I felt near perfection was achieved.

You really should give it a try for yourself.

Chicken and Sausage White Bean Chili

Ingredients:

2 tablespoons olive oil

2 boneless chicken breast halves, diced

14 oz Turkey Smoked Sausage, cut into ½ inch pieces

1 cup chopped onion

4 cloves garlic, minced

2 tsp cumin

½ tsp chili powder

3 large bay leaf

½ tsp salt

¼ tsp pepper

Dash cayenne pepper

2 cans (about 16 ounces each) Great Northern Beans, drained

1 1/2 cups tomatillo salsa, I used Ortega Green Taco Sauce

1 cup chicken broth

1 10 oz can Rotel (tomatoes and green chilis)

½ cup beer

Toppings of your choice

Preparation:

In a Dutch oven, heat olive oil over medium heat. Add the onions, diced chicken, sausage and garlic; stir to coat. Add the cumin and the next 5 ingredients; sauté until onions are tender and chicken is cooked through. Add the remaining ingredients, bring to a boil, reduce heat and simmer until slightly thickened, 20-30 minutes.

Finish it off with toppings of your choice. I used a little white and cheddar cheese, some raw onions, a dollop of sour cream and a sprinkling of fresh parsley.

Chicken Eggplant Parmesan

This is my take on Chicken Eggplant Parmesan. 

It doesn't have as much fat as a traditional eggplant parm recipe and it's easy to make. 

Everyone thought it was DELICIOUS!

While I was sitting here writing this, I thought what fun it would be to use breaded chicken strips and build the entire thing on a hoagie and eat it as a sandwich. Yum!

Isn't this plate gorgeous? 

Leah and Jane, 2 of my sisters, and my mom, got it for my birthday this past year. 

Love it....just sayin!

Don't you just love fresh mozzarella!

So good!

Chicken Eggplant Parmesan

1 tbsp butter, divided use

2 tbsp olive oil, divided use

1 medium eggplant

6 chicken breasts

½ cup flour

¼ cup fresh grated Parmesan

1 med. onion, chopped

¼ cup red bell pepper

3 cloves garlic, chopped

1 28oz can crushed tomatoes

1 tsp basil

1 tsp oregano

1 tsp sugar

Salt and Pepper

6 oz fresh mozzarella, sliced

Heat large skillet and add ½ tbsp butter and ½ tbsp oil. Slice eggplant into 6- ¼ inch slices (I peel mine), sprinkle with salt and pepper and brown in the pan. Remove to a plate and set aside.

Mix flour and cheese. If necessary, pound chicken breast so all are the same thickness. Salt and pepper both sides and dredge in flour/cheese mixture. Add more oil, if needed, to the same skillet and brown on both sides. Remove and set aside on a wire rack, so the crust does not get soggy.

Heat oven to 400*.

Wipe out the skillet and add the remaining ½ tbsp oil and ½ tbsp butter. Saute onion and red pepper until onion is translucent. Add garlic and cook 1-2 minutes more. Add tomatoes, basil, oregano, sugar, and a pinch of salt and pepper.  Bring to a boil; cover and simmer 15 minutes. Taste and add salt and pepper if needed.

Place half of the sauce in the bottom of a baking dish. Place in chicken breasts and put an eggplant slice on top of each one; spoon on more sauce and top with a slice of mozzarella. Bake for 15 minutes.

To serve, top with grated Parmesan, if desired.